Pasta with Butternut Squash

This Pasta with Butternut Squash is a delightful blend of creamy squash and savory herbs, creating a comforting dish that's perfect for any occasion. The sweetness of the butternut squash pairs beautifully with the pasta, making it a satisfying meal that is both hearty and healthy.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Butternut squash - 300 grams, peeled and cubed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 250 milliliters
• Nutmeg - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 30 grams, grated
• Fresh sage leaves - 6 leaves, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
3. Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and chopped sage, sautéing for about 1 minute until fragrant.
5. Add the roasted butternut squash and vegetable broth to the skillet, stirring to combine. Use a fork to mash some of the squash for a creamier texture. Add nutmeg, salt, and black pepper to taste.
6. Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
7. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 13 g
• Carbs: 75 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 360 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in fiber, aiding in digestion and promoting satiety.

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